Peach Strudel ala JO COOKS

Did you see 'em last week???

The FIRST BATCH OF PEACHES OF THE YEAR!!!

What a GLORIOUS day!  And a great excuse to revisit one of my favorite snack/breakfast dishes from last year.

A strudel is really a pretty simple recipe. A little sweetened dough , a little fruit compote and you have a delicious snack, breakfast or something to give as a foodie gift if the occasion arises.

But when I saw this little gem on Jo's blog,JO COOKS AMAZING RECIPES, I just knew it was in my immediate future. Isn't this a wonderful presentation. I can certainly see these in any pastry shop. What a treat to serve someone this...An amazingly easy to replicate presentation. Always fun to make your food tasters ohhh and ahhh before they take a bite.

Jo is a Romanian ex-pat, living in Canada since the 70's (yes, blame Canada). She is a software developer (got any ideas for me???). From reading her bio, I see she cooks for a husband and dog (remember, I cook for a wife and cat... close). I seem to be drawn to empty nesters, doing their best to cook for spouses.

Jo Cooks is a wonderful blog. She has a very easy to use cross indexed recipe index with HUNDREDS of links to her posts of the past. A lucky 13 links alone just for pecans! Her photos and recipes are all top notch, her details in her posts all make it easy to know, "I can do that" whenever you read them. She does a wonderful job of photographing each step along the way.

Like for these. A great recipe, a WONDERFUL presentation and so easy to get the stylized look once you learn Jo's trick.

Click HERE to get to Jo's post on mini Peach Strudels, so that you can see the trick. I'm going to repeat the recipe (with my adaptations), but her photos will help you get to the finished product...

When I make my fruit filling, I add just a splash of lemon juice. I find it helps the fruit to breakdown. It does make my filling a bit more liquid, so be sure you use a slotted spoon to dip the fruit so it is not too wet.

I also like to add a little extra topping to my strudel. I mixed up a little cinnamon sugar to sprinkle on the top.

And with those changes in mind, here's what I did...

2 cups Flour plus 2 TBS
1/2 cup Sugar
1 Tsp Honey
1/3rd cup Milk (I used Half and Half)
1 Egg (beaten for an egg wash
1/2 stick butter
1tsp Active Dry Yeast
1/2tsp Salt
1tsp vanilla
4 Medium Peaches
1 tsp Lemon juice
1TBS Sugar
1/4 TSP Cinnamon

1. Warm the Half and Half in the microwave for 20 seconds. Cold milk will kill the yeast (HOT milk will also kill the yeast. you want it about 105 degrees). Add the honey and the 2 TBS of flour and whisk until well combined. Add the yeast and whisk again. Let this sit for 30 minutes in a covered bowl, warm spot (I turn my stove on to warm for 1 minute, turn it off, open the door for a few seconds, then put the dough starter in the oven, close the door). Works everytime I work with yeast. plenty warm, but not too warm. 
2. After the half hour, the dough has started to rise. Add the egg and half the sugar. Mix well. Add the butter, vanilla and remaining milk and mix. while mixing, add the flour. continue mixing in a stand mixer or start kneading by hand. Make sure everything is incorporated until the dough is soft and pliable. Form into a ball and let it rise back in the warm oven for about 90 minutes.
3. Prepare the compote. Peel the peach, slice and dice into quarter size pieces. Add to a saute' pan, heat over medium heat. Add the lemon juice and 1/4 cup sugar. It takes about 10 minutes, stirring occasionally for the fruit to soften and liquid to form. Allow this to cool completely before trying to make the strudel
4. After the 90 minutes of dough rising, divide the dough into 8 pieces, roll each piece into a ball and allow to rest one last time for about 30 minutes (all this rising time will make the finished product deliciously creamy, soft and flaky.
5. Preheat oven to 375 degrees.
6. Roll the balls out flat, size about 6 inches square. Think of the square as divided into three sections. Place a TBS of filling in the center. Use a brush to paint the egg around the edges of the center so the dough sticks together. Fold one side over and seal with your fingers. Then take a knife and cut the strips of the other side. Leave them connected to the center section. Then brush the egg onto the filled section, folding the strips onto the section. Top with a final egg brush and sprinkle some of the sugar mix.
7. Place them on parchment paper
8. Bake for 20 minutes (Jo suggested 30, but mine were done at 20, so keep an eye on yours), until golden brown and DELICIOUS!!!

Again, for much more detailed photos and tips, in order to have a success in the kitchen, go take a look at Jo's original post... mini Peach Strudels,